easiest way to make ultimate simple Tandoori-style roast chicken

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori-style roast chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori-style roast chicken is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori-style roast chicken is something that I’ve loved my entire life.

Table of Contents


  • 1.6kg whole free-range chicken
  • 1 large brown onion
  • 1/2 lemon, cut into 2
  • 2 fresh curry leaf stalks
  • 4 medium Sebago potatoes, peeled, each cut into 4 chunks
  • 450g piece Kent pumpkin, deseeded, cut into 4 wedges
  • 2 small red onions, halved
  • 3 tablespoons ghee, melted
  • 1 teaspoon garam masala
  • 2 teaspoons cornflour
  • 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
  • Minted peas, steamed, to serve
  • Fried curry leaves, to serve (optional)


  • Step 1
    For the marinade, blend all ingredients together until smooth. Use your fingers to loosen skin away from the breast, being careful not to break the skin. Place 2-3 tbs of marinade between the skin and flesh. Place the chicken in a large snap-lock bag and pour in the remaining marinade. Seal and turn to coat chicken in marinade. Place in the fridge, turning occasionally, for 6-8 hours or overnight, to marinate.
  • Step 2
    Preheat oven to 200C/180C fan forced. Cut brown onion in half horizontally. Thickly slice one half and cut the other half into wedges. Place the slices in the bottom of a flameproof roasting pan. Reserve wedges. Remove chicken from bag and drain any marinade from cavity into roasting pan. Place on top of onion slices. Place onion wedges, lemon and curry leaf stalks in chicken cavity. Pour all marinade from bag over chicken. Use unwaxed kitchen string to tie together chicken legs. Cover with a piece of baking paper then completely cover the baking dish with foil. Roast for 1 hour.
  • Step 3
    Meanwhile, line a large baking tray with baking paper. Place the potato, pumpkin and red onion on tray. Drizzle with 2 tbs ghee. Sprinkle with garam masala and season. Toss to coat. Place tray on an oven rack below the chicken and roast for 30 minutes.
  • Step 4
    Uncover the chicken, baste with pan juices and drizzle with the remaining ghee. Turn the vegetables. Return chicken and vegetables to oven. Roast, basting chicken with pan juices halfway, for a further 35 minutes, or until chicken is cooked (the juices will run clear) and vegetables are tender. Transfer chicken to a plate. Cover loosely with foil. Set aside to rest.
  • Step 5
    Discard onion from pan. Place pan over medium heat. Combine cornflour and stock in a bowl until smooth. Add to pan and bring to a simmer. Cook, stirring, for 2 minutes until thickened. Serve chicken with vegetables, gravy and peas. Sprinkle with fried curry leaves, if using.

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